A pasta of your own device.Gather Journal Homemade Squid Ink Pasta
For those who prefer their squid ink pasta to be of the handmade, not out-of-the-box variety, we present this from-scratch method. Ideally accompanied by the slick squid ink sauce featured in Traces, our Fall/Winter 2013 issue.
In a small bowl, whisk eggs, yolks and ink until smooth. Mound flour on a work surface and make a deep, wide well then pour egg mixture into well. Using a fork, start incorporating flour a little at a time, working your way from the inside of well towards the outside. When a lumpy dough starts to form, continue to slowly incorporate flour using the tips of your fingers.
Once a rough ball has been formed, knead until most of the flour has been incorporated and you have a smooth, firm dough, about 10 minutes. Wrap tightly with plastic wrap and rest for 30 minutes. (There will be some unused flour.)
Cut dough into 4 pieces. Working with one piece at a time (keeping remaining dough well-covered), flatten dough to about ½”-thick then roll through a pasta roller on its widest setting. Fold dough in thirds like a letter and roll again. Repeat this five or six times until you have a clean, smooth dough. If it feels at all sticky, lightly dust with flour. Then, roll dough through each setting, progressing from widest setting, stopping just one setting short of the narrowest.
Cut pasta sheet into roughly 10″ pieces. Working one at a time, dust sheet with flour and fold it onto itself a couple of times to make a little stack and cut into ¼” ribbons. Toss ribbons with flour to prevent sticking and place on a baking sheet covered with a barely damp cloth. Repeat with remaining pieces of dough. If not using immediately, spread floured pasta out onto 2 baking sheets, wrap tightly with saran and refrigerate up to 8 hours.